Curdlan Gum

Curdlan Gum is a high molecular weight polysaccharide obtained from pure-culture fermentation. It can form different types of gel under different conditions. When the aqueous suspension of curdlan gum is heated to more than 85℃ and then cooled, a high solid gel which is thermally irreversible is generated. The gel will not liquify even if it is heated at 120℃. After heating at 55℃ and then cooled, a low solid gel which is thermally reversible is formed.

The high solid, thermos irreversible gel formof Curdlan Gum is popular and used to improve the water retention, elasticity andfreeze-thaw stability of food. Its functional uses as a Firming agent, Gelling agent, Stabilizer, Thickener makes it a much sought out ingredient. Curdlan Gum has strong stability to high temperature. It is stable in food processing like cooking, frying, microwave and other high temperature conditions. The water holding capacity of Curdlan Gum in food will help to bind more water molecules in various applications likemeat products, fish products, jellies, tofu, bakery, frozen foods, salad dressing and also in biopharmaceutical, petroleum industry,household products, agriculturepesticide, toothpaste and cosmetics application.
bake stable fillings, meat products, fish products, jellies, tofu, bakery, frozen foods, salad dressing.

Meat Products: Ham, sausage, meatballs etc, By improving water/oil retention,
deduce the loss when Free/thaw transition, Makes the product more
elastic and easy to slice. Usage is generally 0.1-1%.

Seaweed processing product: Such as fish meatballs etc, Makes the food more elastic and crisp bite, resistance in cooking, improve the yield, the use is generally 0.7% of the amount of fish paste.

Rice & noodel product: Noodles, instant noodles and pastas etc. Increasing the elasticity, chewing sense, present muddy soup after boiled, prevents adhesion, improves yield, usage is generally 0.1-1% Vegetarian Products: Such as Plant-based meat, sea cucumber etc, cholesterol free, low calorie, high fiber, usage is generally 3-10%.
Tofu product: Such as chiba tofu, etc, Increases elasticity, improves taste and shape, the use is generally 0.5-5%.

Bakery: It has the effect of moisturizing, staying fresh and keeping shape. Besides, curdlan gum is used in liquid fillings such as honey, cream and sauce flavor fillings. Usage amount is generally 0.1-0.4%.

Frozen food: Such as ice cream; The gel formed by curdlan gum has good freezing resistance, so it can be used to make gel food that needs freezing treatment to improve its shape. The general usage is 0.5-5%

Salad Dressing: Pseudo-plasticity of its fluid can make it used as thickener and stabilizer at salad dressing and other fluid food, give the product creamy taste, increase the viscosity of fat free food and can greatly improve the quality of the product, the use is generally 0.2-2%

Jelly: Different jellies can be made by using the unique properties of curdlan gum, which can form low-strength and high-strength gel.
Fruit ball: The curdlan gum dispersion containing juice was heated in the model and cooled when the outside of the ball was heated and gel formed and the inside was not solidified. It can be made of internal liquid or pulp fruit balls, but the amount of glue used is generally 5%.

Other application areas: In the Biopharmaceutical, Petroleum Industry, Household Products, Agriculture Pesticide, Personal Care: Toothpaste and Cosmetics